Description
A warm potato salad featuring ramps and a tangy mustard dressing, perfect for gatherings.
Ingredients
Scale
- 3 lbs baby potatoes, halved
- 1 bunch ramps, trimmed and thinly sliced
- 1/2 tbsp olive oil
- 1 tsp rice vinegar
- 1/4 cup chopped fresh herbs (chives, parsley, tarragon)
- 1 1/2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 2 tbsp rice vinegar
- 1/4 cup olive oil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Instructions
- Boil the Potatoes: Start by putting your potatoes in a pot and covering them with cold water. Bring it to a gentle boil, which should take about 20 minutes. The goal is to achieve tender potatoes while being careful not to let them turn mushy.
- Prepare the Ramps: While the potatoes are cooking, wash your ramps under cold water and chop off the roots. This step is important as the ramps will infuse the salad with flavor.
- Drain & Cool Potatoes: Once the potatoes are tender, drain them and let them cool slightly. They should be warm but not scalding to help absorb the dressing later on.
- Make the Mustard Dressing: In a bowl, whisk together the grainy mustard, Dijon mustard, olive oil, and rice vinegar until well mixed. The mixture should thicken slightly and have a tangy aroma.
- Toss in Ramps: Add the chopped ramps to the mustard dressing and mix them in. This helps the flavors meld together.
- Combine Potatoes and Dressing: Toss the warm potatoes with the dressing and ramps until nicely coated. Be gentle to avoid mashing the potatoes and losing their lovely texture.
- Serve Warm: Scoop the potato salad into a serving bowl. It is best enjoyed warm for the most aromatic experience.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days.
- Expert Tips: Choose the right potatoes; opt for waxy types like Yukon Gold or red potatoes. Steam dry the potatoes after boiling for better texture. Toss potatoes with dressing while still warm for deeper flavor. Adjust serving temperature based on personal preference.
- Reheating Instructions: Gently reheat in a skillet on the stove just to take the chill off.
- Serving Suggestions: Pair with grilled meats for a satisfying meal. Serve alongside fresh bread for a picnic. Top with additional fresh herbs for garnish.
- Recipe Variations: Add roasted garlic for deeper flavor. Include cherry tomatoes for extra color and taste. Try different herbs like basil or cilantro for a twist.
- Ingredient Notes: Select waxy varieties of potatoes for best results. If ramps are unavailable, substitute with leeks, cooked until tender, for a similar flavor.
Nutrition
- Calories: 281
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg